| 1 1/2 | lb lean (at least 80%) ground beef |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/4 | cup Progresso® plain bread crumbs |
| 3/4 | cup shredded hot pepper Monterey Jack cheese (3 oz) |
| 6 | burger buns, split, toasted |
| 6 | tomato slices |
| 6 | avocado slices |
| 6 | tablespoons sour cream |
| 1. | Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in center of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal. |
| 2. | Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. |
| 3. | Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns. |
|
| Place patties on grill and cook over medium-low heat. |
Nutrition Information:
440 ( 210); 23g ( 10g, 1 1/2g); 95mg; 530mg; 29g ( 2g, 5g); 29g 10%; 2%; 20%; 20% 1 1/2 ; 1/2 ; 0 ; 3 1/2 ; 1 2